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5* Lemon-Basil Chicken Marsala (2)

Source of Recipe

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5* Lemon-Basil Chicken Marsala (2)

Cooking for 2 Winter 2007
Reviews rate this recipe 5 Stars!
Exchanges
Prep: 15 min. Cook: 20 min.
MAKES: 2 servings

"This melt-in-your-mouth Chicken Marsala is based on a recipe picked up in a cooking class," recalls Greta Igl in Menomonee Falls, Wisconsin. "But the basil and splash of lemon are my own touches. We’ve tried this dish in many restaurants, but always agree our homemade version tastes best. It’s so easy…and if we’re lucky enough to have leftovers, they reheat beautifully in the microwave.”

Ingredients:
• 2 boneless skinless chicken breast halves (5 ounces each)
• 2 tablespoons all-purpose flour
• 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
• Dash salt and pepper
• 2 tablespoons butter, divided
• 2-1/4 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 cup marsala wine or chicken broth
• 1-1/2 teaspoons lemon juice
• 2 tablespoons grated Parmesan cheese

Directions:
1. Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat.

2. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm.

3. In the same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.

4. Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.

1 chicken breast half with 1/4 cup sauce equals 417 calories, 16 g fat (9 g saturated fat), 113 mg cholesterol, 359 mg sodium, 17 g carbohydrate, 1 g fiber, 34 g protein. ++++ Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch.